- 3 cups water
- 3 cubes chicken bouillon
- 1 yellow onion chopped
- 4 stalks celery chopped
- 3 carrots sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 Russet potato peeled and cubed
- 2 cans cream of chicken soup
- 1 1/2 lb Velveeta cubed
Heat the water in a large skillet or Dutch oven over medium-high heat. Add the chicken bouillon cubes and stir until dissolved. Add onions, celery, carrots, broccoli, cauliflower and potatoes. Simmer for 30 minutes. Add cream of chicken soup and bring to a boil.
Add the Velveeta cubes to the skillet and continue to stir until smooth. Do not bring to a boil once the cheese is added. Serve in a bread bowl, if desired.
Serving this soup in a bread bowl would be AHmazing.
If you want a heartier soup, add some shredded rotisserie chicken.
Because this soup has cheese and vegetables in it, you’d think it would be perfect for freezing for later. But unfortunately, this soup would separate and the vegetables would become mushy, stringy and/or grainy. So enjoy this soup and refrigerate any leftovers for 3-5 days.
Calories: 569kcal | Carbohydrates: 55g | Protein: 39g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 3297mg | Potassium: 2169mg | Fiber: 5g | Sugar: 28g | Vitamin A: 10249IU | Vitamin C: 41mg | Calcium: 1043mg | Iron: 1mg